Chocolate Coffee Cake with Lotus Cream Topping (Page 2 ) | July 31, 2024

Get the Topping Ready:

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Beat together 1 tablespoon of sugar, 1 tablespoon of cornstarch (filled to the brim), and 1 tablespoon of instant coffee in a pot.

Stir in 300 milliliters of milk gradually to prevent lumps.

While stirring continuously, cook the mixture over medium heat until it thickens.

Take it off the stove when it thickens, then whisk in 1 tablespoon of Lotus cream until it’s completely smooth.

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Melt the Chocolate:

Evenly distribute the prepared topping over the cake after it has cooled.

Let the topping cool and harden before you dig in.

Suggested Servings

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For an extra decadent dessert, top this cake with whipped cream or vanilla ice cream.

Warm up with some tea or coffee and savor.

Tips for the Kitchen

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The batter will be free of lumps if the dry ingredients are sifted.

To keep the topping from scorching and adhering to the pan bottom, stir it regularly while cooking.

Health Advantages

The chocolate in this cake is an excellent source of antioxidants.

Lotus cream gives it a distinctive taste and a hint of sweetness.

Nutritional Data

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Toxins from gluten, dairy, and eggs are in this dish.

Storage Strategies

You may keep the cake for up to three days at room temperature if you seal it in a container.

Put it in the fridge for up to seven days if you want to extend its shelf life.

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Arguments in Favor of This Dish

An irresistible, decadent taste is created when chocolate and coffee come together.

A dollop of decadent Lotus cream tops off every mouthful.

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